Chorba vermicelle is served with any type of bread, preferably homemade. Algerians also serve it with Bourek, the Algerian spring rolls.
Algerian Vermicelli Soup – Chorba Vermicelle
Ingredients
- 1 lb beef in bone
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 large (or 3 Roma tomatoes), grated
- 1 cup chickpeas, soaked overnight and rinsed
- 1 medium zucchini
- 1 large carrots
- 2 celery stalks
- 1 tbsp olive oil
- 1/2 tsp Ras al hanout
- 1/4 tsp coriander powder
- 1/2 tsp ginger
- 1/2 tsp black pepper
- 1 tsp salt or to taste
- 1 cinnamon stick
- 4 tbsp chopped cilantro
- 2 tbsp chopped mint
- 1 tbsp paprika
- 1 tbsp tomato paste
- 3/4 cup vermicelli
Instructions
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In a saucepan over medium heat, put olive oil.
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Add onion, garlic, beef, cinnamon stick, 1 tablespoon mint and 2 tablespoons of cilantro.
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Season with salt, pepper, ginger, Ras al hanout and coriander.
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Add paprika and tomato paste then let cook for 5 minutes.
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Add the grated tomato, chickpeas, zucchini, carrot, celery and let cook for about 10 minutes.
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Pour boiled water over the meat and vegetables until it covers them.
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Let cook covered for about 45 minutes or until the meat and chickpeas are cooked.
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After about 1/2 hour of cooking, take out the zucchini and put it aside.
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Once the carrots and celery are cooked, take them out and discard the celery.
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Place the cooked zucchini and carrot in a food processor and purée them.
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Pour the vegetable purée in the soup.
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Mix everything and adjust the seasoning. Add salt if needed.
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Once the meat and chickpeas are cooked, add the vermicelli.
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Mix it then let it cook for about 2 minutes.
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Add the remaining chopped cilantro and mint then turn off the heat.
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Serve with any type of bread.
Recipe Notes
- You can add chili pepper, jalapeño pepper, or any other hot peppers to add some heat to the soup.
- You can add green peas instead of chickpeas.
- You can add a small potato to the soup if you like.
- You can add minced garlic( 1 or 2 cloves) at the end of cooking.